What is Jaggery and What Benefits Does it Have? What is Jaggery and What Benefits Does it Have? Jaggery is a sweetener that’s becoming popular as a “healthy” replacement for sugar. What’s more, this sweetener has been given a serious health halo. It’s often referred to as a “superfood sweetener.” What Is Jaggery? Jaggery is an unrefined sugar product made in Asia and Africa. It’s sometimes referred to as a “non-centrifugal sugar,” because it’s not spun during processing to remove the nutritious molasses . Similar non-centrifugal sugar products exist all over Asia, Latin America and the Caribbean, although they all have different names ( 1 ). These products include: Gula Melaka: Malaysia. Kokuto: Japan. About 70% of the world’s jaggery production takes place in India, where it is commonly called “gur.” It’s most often made with sugar cane. However, jaggery made from date palm is also common in several countries ( 2 ). Advertisement Bottom Line: Jaggery is a type of unrefined sugar made from sugar cane or palm. Much of the world’s production takes place in India.

How is It Made? Jaggery is made using traditional methods of pressing and distilling palm or cane juice. This is a 3-step process ( 3 ): Extraction: The canes or palms are pressed to extract the sweet juice or sap. Clarification: The juice is allowed to stand in large containers so that any sediment settles to the bottom. It is then strained to produce a clear liquid. Concentration: The juice is placed in a very large, flat-bottomed pan and boiled. During this process, the jaggery is stirred and the impurities are skimmed off the top until only a yellow, dough-like paste remains. This “dough” is then transferred to molds or containers where it cools into jaggery, which looks something like this: The color can range from light golden to dark brown. This is important, since the color and texture are used to grade the jaggery. Interestingly, Indians value lighter shades more than darker ones. This lighter, “good quality” jaggery generally contains more than 70% sucrose. It also contains less than 10% isolated glucose and fructose , with 5% as minerals ( 4 ).

It is most often sold as a solid block of sugar, but it’s also produced in liquid and granulated forms. Bottom Line: Jaggery is made by evaporating the water from sugar cane juice or palm sap. It is sold as a block, liquid or granules. Is It More Nutritious Than Sugar? Jaggery contains more nutrients than refined sugar because of its molasses content. Molasses is a nutritious by-product of the sugar making process, which is usually removed when making refined sugar. Including the molasses adds a small amount of micronutrients to the final product. The exact nutrition profile of this sweetener can vary, depending on the type of plant used to make it (cane or palm). According to one source, 100 grams (half a cup) of jaggery may contain ( 4 ): Calories: 383. Iron: 11 mg, or 61% of the RDI. Magnesium: 70-90 mg, or about 20% of the RDI. Potassium: 1050 mg, or 30% of the RDI.

Manganese: 0.2–0.5 mg, or 10–20% of the RDI. However, keep in mind that this is a 100-gram (3.5-oz) serving, which is much higher than you would generally eat at once. You’d probably consume closer to a tablespoon (20 grams) or teaspoon (7 grams). Jaggery may also contain small amounts of B vitamins and minerals, including calcium, zinc, phosphorus and copper ( 4 ). One commercially available product, SugaVida, is a granulated palm jaggery that is claimed to be a good source of naturally occurring B vitamins. Advertisement However, It’s Still Mostly Sugar Compared to refined sugar, jaggery appears nutritious. Refined white sugar contains only “empty calories” — that is, calories without any vitamins or minerals ( 5 ). Gram by gram, jaggery is more nutritious than sugar. However, there is a big “but” when it comes to describing it as nutritious. It’s essentially still sugar, and any extra nutrients you get come with a lot of calories.

You would also need to eat a lot of jaggery to get a meaningful amount of these nutrients, which you can get in much greater amounts from other sources. So, while it may be slightly “healthier” to replace refined sugar with a sweetener that has more vitamins and minerals, it’s not really advisable to add jaggery to your diet. Bottom Line: Jaggery may have a better nutrition profile than sugar, but it’s still high in calories and is best consumed in moderation. What Can Jaggery Be Used For? Like sugar, jaggery is versatile. It can be grated or broken up, and then used as a replacement for refined sugar in any food or drink. In India, it’s often mixed with foods like coconuts, peanuts and condensed milk to make traditional desserts and candies. These include jaggery cake and chakkara pongal, a dessert made from rice and milk. It is also used to make traditional alcoholic drinks, such as palm wine, and for non-food purposes like dying fabric. In the Western world, this sweetener is often used as a sugar substitute in baking. It can also be used to sweeten drinks like tea and coffee .

Bottom Line: Jaggery can replace refined white sugar in foods and drinks. It’s also used in palm wine production and as part of natural fabric dyes. Does Jaggery Have Any Health Benefits? One reason jaggery is gaining popularity is the belief that it is more nutritious than refined white sugar. It is also claimed to have various health benefits. Some common health claims include improved digestive health, anemia prevention, liver detoxification and improved immune function. Here is a critical look at the most common health claims, separating the facts from the fiction. Improved Digestive Health In India, it’s common for jaggery to be eaten after a meal. Some people claim it helps with digestion and can stimulate bowel movements, making it a good choice for preventing constipation. Jaggery is a source of sucrose, but it contains almost no fiber or water — two dietary factors known to help with regular bowel movements ( 6 ). No available research confirms this claim. Given the nutrition profile, it seems unlikely that jaggery would help with digestion or prevent constipation. Anemia Prevention Some studies suggest the iron in non-centrifugal sugars is more easily used by the body than iron from other plant sources ( 7 ).

Jaggery contains around 11 mg of iron per 100 grams, or about 61% of the RDI ( 2 ). This sounds impressive, but it’s unlikely that you would eat 100 grams of jaggery in one sitting. A tablespoon or teaspoon represents a more realistic portion. A tablespoon (20 grams) contains 2.2 mg of iron, or about 12% of the RDI. A teaspoon (7 grams) contains 0.77 mg of iron, or about 4% of the RDI. For people with low iron intake, jaggery could contribute a small amount of iron — especially when replacing white sugar. However, you will get much greater amounts of iron from this list of 11 iron-rich foods . What’s more, added sugar is bad for your health. Therefore, it’s unreasonable to suggest that you should add jaggery to your diet because it contains iron. Liver Detoxification Many foods are claimed to help your liver get rid of toxins . However, your body is capable of removing these toxins on its own.

No current evidence supports the claim that any food or drink can make this “ detox ” process easier or more efficient ( 8 , 9 , 10 ). Improved Immune Function In India, jaggery is often added to tonics used to treat a variety of ailments. People believe that the minerals and antioxidants in jaggery can support the immune system and help people recover from illnesses like the common cold and the flu. Some evidence suggests that oral zinc and vitamin C supplements may reduce the length and severity of a cold, but neither is found in high amounts in jaggery ( 11 ). Overall, the evidence supporting this claim is lacking. However, jaggery’s high calorie content may help boost energy levels for those struggling to eat when sick . Advertisement Bottom Line: Jaggery is said to help support immune, liver and digestive health, as well as help prevent anemia. However, there is no good evidence available to support these claims. Does Jaggery Have Negative Health Effects? Excessive sugar intake is a contributing factor in many of the world’s most common chronic diseases.

In fact, evidence has linked excess sugar consumption with an increased risk of obesity, heart disease and type 2 diabetes ( 12 , 13 , 14 , 15 ). Despite its slightly different nutrition profile, jaggery is still sugar. Therefore, eating too much of it is not a good idea. Bottom Line: Eating too much sugar from any source can increase your risk of obesity, heart disease and type 2 diabetes. Is Jaggery Better Than Sugar? If you’re replacing white sugar with jaggery, then you’ll get a few extra nutrients with your calories. In this way, it is a healthier choice. However, it’s worth remembering that very little evidence supports the health claims made about this sweetener. At the end of the day, jaggery is still very similar to table sugar and should be used in the same way — sparingly. Jaggery - Cargo Handbook - the world's largest cargo transport guidelines website 3 Shipment / Storage / Risk factors Description Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean.

It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as wood ash, proteins and bagasse fibers. Jaggery is made of the products of both sugarcane and the date palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The coconut palm is also tapped for producing jaggery in West Bengal, South India, Bangladesh, Pakistan, and Sri Lanka. In Sri Lanka, syrup extracts from kithul (Caryota urens) trees are widely used for jaggery production. This is considered the best quality jaggery available in local market and is given a higher value than jaggery from other sources. All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200°C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in large, shallow, round-bottom vessels.

Application Jaggery is mixed with other ingredients, such as peanuts , condensed milk, coconut, and white sugar, to produce several locally marketed and consumed delicacies. Shipment / Storage / Risk factors It is a very moist form of sugar obtained from certain palm trees. Usually shipped in bags. Sometimes used as a source of alcohol. Liquefies when subjected to high temperatures. Very syrupy; requires efficient separation. Subject to loss in weight, sometimes amounting 10%, or more on voyages through the tropics. <r> How to Check the Purity of Jaggery | LEAFtv Home > Eat Well > Cooking Skills > How to Check the Purity of Jaggery How to Check the Purity of Jaggery By Colleen De Koning Jaggery is a traditional unrefined sugar product made from cane juice or palm juice, and is used as a sweetener for foods and alcoholic beverages in Asia, Africa, Latin America and the Caribbean. Molasses is not removed during production, giving it a typical color range from golden brown to dark brown, with the darker color being preferred as more pure. Jaggery is usually found in block or paste form.

Jaggery can be tested for two common adulterants, metanil yellow (a coal tar dye) and sodium bicarbonate, to determine its level of purity. Things You'll Need Test tube or small glass container Eyedropper 1/2 tsp. jaggery, crushed to powder 1 tsp. hydrochloric acid/muriatic acid 1/2 tsp. rubbing alcohol Wooden or metal stirring stick Rubber gloves (dishwashing gloves will work) To Test Jaggery for Metanil Yellow Measure 1/4 tsp. of crushed jaggery into a test tube or glass container. Add 1/2 tsp. of alcohol to the container and use the stir stick to blend thoroughly. Put on the rubber gloves and fill the eyedropper with muriatic acid or hydrochloric acid. Add 10 drops of the liquid from the eyedropper to the container. Check for any color changes. Any color change to pink indicates the presence of metanil yellow, proving that the jaggery is not pure. To Test Jaggery for Sodium Bicarbonate Measure 1/4 tsp. of crushed jaggery into the test tube or glass container.

Put on the rubber gloves and measure 1/2 tsp. of muriatic acid or hydrochloric acid into the container. Watch for signs of effervescence (bubbles) in the mixture. Effervescence indicates an adulteration with sodium bicarbonate, meaning the jaggery is not pure. References and Resources GLUTEN FREE | Jaggery Belgian - Partial mash Jaggery Belgian × Rating You are not logged in.. You may still vote but you must be logged in to write a review.

× Beer Style: American Pale Ale ( 10A ) Recipe Type: partial mash Yield: 5 US gallons Description: Belgian pale ale made with jaggery suger; which is a traditional uncentrifuged whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean Ingredients: 1 lb Buckwheat - roasted (steep for 30 min prior to boil) 9 lbs 14.4 oz Briess Sorghum Syrup (prior to boil) 1 lb 8 oz Molasses (prior to boil) 1 lb Jaggery/Panela Sugar (prior to boil) - Filter Jaggery/Panela with a screen to remove debris 8 oz Maple Syrup (prior to boil) 2 oz Fuggles Hops (60 min) 1 oz East Kent Goldings Hops (15 min) 1 pkg Yeast - Recipe used Wyeast 1388 which is not completely gluten free; may also use T-58 or S-33 Additional Instructions Review on Recent Advances in Value Addition of Jaggery based Products | foodtestingindia.com Review on Recent Advances in Value Addition of Jaggery based Products Review on Recent Advances

 in Value Addition of Jaggery based Products Gur (Jaggery) is a natural, traditional sweetener made by the concentration of sugarcane juice and is known all over the world in different local names.

It is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa, Latin America and the Caribbean. Containing all the minerals and vitamins present in sugarcane juice, it is known as healthiest sugar in the world. India is the largest producer and consumer of jaggery. Out of total world production, more than 70% is produced in India. In India, of the 300 Mt of sugarcane produced, 53% is processed into white sugar, 36% into jaggery and khandsari, 3% for chewing as cane juice, and 8% as seed cane. Jaggery and khandsari have withstood competition protecting farmers’ interests besides meeting ethnic demands. Processes and equipments have been developed for quality solid, liquid and powder jaggery. Liquid jaggery has been commercialized. The organic clarificants developed help to retain jaggery as organic food. Jaggery is prepared by concentrating the sugarcane juice and it is available in the form of solid blocks and in semi-liquid form.

Besides this, the sap collected from some palm trees such as palmyra-palm (Borassus flabellifer L.), coconut-palm (Cocos nucifera L.), wild datepalm (Phoenix sylvestris Roxb.) and sago-palm (Caryota urens L.) is used for preparation of jaggery. For ease of handling, packaging and storage, jaggery in granular form is becoming popular. The hygroscopic nature of granulated jaggery product lead to stickiness and caking problems. India is world’s largest producer of sugar and sugarcane. Sugarcane in India is processed in to sugar, gur and khandsari and undergoes considerable weight reduction during processing. The methods of converting sugarcane and manufacturing sugar, gur and khandsari are different but a great value is added in the manufacturing of these consumable final products. Further it offers employment opportunity to millions of people. Gur is prepared in all parts of the country. It is also known as Gul, gud, Jaggery, Vellum and Bella.

Importance of jaggery Jaggery is far complex than sugar, as it is made up of longer chains of sucrose. Hence, it is digested slower than sugar and releases energy slowly and not spontaneously. This provides energy for a longer time and is not harmful for the body. But this does not certify it fit for consumption by diabetics, because ultimately it is sugar. Jaggery also gathers a considerable amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is also good for health, particularly for those who are anaemic or lack iron. Again, jaggery also contains of traces of mineral salts (you might have experienced this, that jaggery leaves a hint of salt on tongue) which are very beneficial for the body. These salts come from the sugar cane juice where it is absorbed from the soil. Furthermore, jaggery is very good as a cleansing agent. It cleans lungs, stomach, intestines, oesophagus and respiratory tracts. Those who face dust in their day to day life are highly recommended to take a daily dose of jaggery. This can keep them safe from asthma, cough & cold, congestion in chest etc.

Gur is known to produce heat and give instant energy to a human body. In many parts of India, there is a tradition of serving a glass of water with Gur to welcome the guests. Gur is also used as a cattle feed, in distillery, medicine manufacturing unit, ayurvedic medicines, ayurvedic sura and ayurvedic health tonics. Recently Gur has also found a place in confectionary items. A usage of Gur is also seen in leather and tobacco industries. Besides, in cement industries and coalmines, Gur is supplied to the workers for in order to protect them from dust allergies. And at the time of natural calamities, the district administration purchases Gur and distributes it to the victims for various health benefits.

Nutritional value and uses of jaggery It is rich in important minerals (viz., Calcium-40-100 mg, Magnesium-70-90 mg, Potassium-1056 mg, Phosphorus-20-90 mg, Sodium-19-30 mg, Iron-10-13 mg, Manganese-0.2-0.5 mg, Zinc-0.2- 0.4 mg, Copper-0.1-0.9 mg, and Chloride-5.3 mg per 100 g of jaggery), vitamins (viz., Vitamin A-3.8 mg, Vitamin B1-0.01 mg, Vitamin B2- 0.06 mg, Vitamin B5-0.01 mg, Vitamin B6-0.01 mg, Vitamin C-7.00 mg, Vitamin D2-6.50 mg, Vitamin E-111.30 mg, Vitamin PP-7.00 mg), and protein-280 mg per 100 g of jaggery, which can be made available to the masses to mitigate the problems of mal nutrition and

 under nutrition.

The micronutrients present in the jaggery possess antitoxic and anti-carcinogenic properties. It has moderate amount of calcium, phosphorous and zinc, so it helps to optimum health of a person along with all its benefits, purifies the blood and prevents rheumatic afflictions and bile disorders and thus helps to cure jaundice. Gur is high calorie sweetener and as it contains minerals, protein, glucose and fructose, it is known to be healthier in comparison to white sugar. A good quality Gur contains more than 70% sucrose, less than 10% of glucose and fructose, less than 5% minerals and less than 3% moisture. In India, it is mainly used as an ingredient in sweet and savoury dishes. Further, its use in many herbal and traditional medicines. In Ayurvedic way of medicine, it is used as medicine, blood purifier and base material for syrups. Jaggery is among major agro processing industries in India. Nearly 20-30% of total sugarcane produced in the country is used for manufacture of about 7 million tonnes jaggery, which is known as most nutritious agent among all sweeteners.

This sector provides employment to about 2.5 million people. It is therefore, imperative to expand the sector, as it provides higher food value jaggery at lower cost and boosts-up the rural economic system, involves low transportation cost of raw material, and non requirement of highly technical machinery and labour. Jaggery still dominates in preparation of various products like- reori, gazak, chikki, patti and ramdana, etc. of ancient origin. Kakavi (liquid jaggery) is part of daily diet in most parts of Maharashtra, and has been gaining commercial importance in India. Jaggery is rich in important minerals like salts: 2.8 g/100 grams, whereas only 300 mg/kg is obtained in refined sugar. Singh et al. mentioned the importance of jaggery in India in their paper entitled ‘Alternative sweeteners production from sugarcane in India: Lump Sugar (Jaggery). They stated that sugar and jaggery are the main sweetening agents which are added to beverage and foods for increasing palatability. Over the years, food habits of human beings have been greatly influenced by research and developmental activities and also due to their health consciousness.

Despite witnessing pressure of industrialization, the jaggery industry has flourished in different states of the country viz., Uttar Pradesh, Tamilnadu, Karnataka, Maharashtra and Andhra Pradesh. The increasing trend of their production is of much significance to learn about peoples’ liking towards jaggery in rural areas mainly due to its nutritional and medicinal values. Due to its nutritional and medicinal values, the jaggery has great export potential in the world. Rama Rao and Babu studied to work-out costs and returns in value added products of sugarcane viz., sugar, jaggery and sugarcane juice, in order to suggest the sugarcane growers the profitable and sustained way to deal with sugarcane. The results revealed that cost of cultivation of sugarcane is the prime factor in the various value added products. Among the value added products, sugarcane juice production was found more profitable, which needs further study of technical and financial feasibility of keeping quality in order to produce on large scale. Lack of infrastructural facilities in jaggery production and insufficient price dissemination in jaggery marketing were major constraints faced by jaggery manufacturers in India.

Dwivedi reported that Kushinagar district of Uttar-Pradesh has large number of gur manufacturing units, mostly located in the rural areas and the manufacturers are following conventional methods for producing this. In the district the major clusters which are having more numbers of manufacturing units are Sukraouli, Kasia, Hata and Padarauna. Around half of the rural population is employed in gur making industry in this region. Although, there is no R & D assistance and marketing institutions for support. It is found that the manufacturers are producing majorly for distilleries and local licker producers, not for the food plate or common man’s consumption. The study revealed that units of medium and large sizes were able to cover their operating expenses with significant level of profit but small size units were earning marginal profit. The profit earned by this category was very low as compared to other two sizes. The manufacturers are not interested in any new product of gur, they just want to earn more profit through gur only. This research will urged that the policymakers to streamline strategies that promote stabilization of sugarcane economy and make the nation credible supplier of gur in the International market, benefiting gur makers, sugarcane growers and related stakeholders. Nain et al.

reported that jaggery production was a major traditional enterprise in sugar cane producing areas. At times, jaggery making was profitable to cane producers, than supply to sugar factory. The cost of sugarcane was the major cost item in jaggery production. The investment in jaggery processing units was found to be profitable. Ramaswamy et al. stated that jaggery making is a traditional enterprise in Tamil Nadu and is more profitable to cane producers than supply to the factory. But, higher profitability is counter veiled by price risk in jaggery. Traditionally, jaggery making is under taken by cane growers in their own farm. The trend has changed with the entry of new enterprisers who venture jaggery manufacturing as a pure enterprise by procuring cane from the cane growers. The substantially higher price, immediate disbursements for the sale of cane, missing the registration in time with factory, delays in cutting order and complex procedure of transactions with the factory make the cane growers favour cane supply to jaggery making. Absence of price risk, labour shortage in the case of own jaggery making, financial and technical assistance extended by the factory are the major factors attracting supply of cane to factory.

Jaggery is produced in different forms viz., solid, liquid and powder or granular forms, which are described as: Solid jaggery (Cube shape) The filtered cane juice was pumped into open pans kept on triple pan furnace, and heated with the begasse as fuel. The juice was clarified with herbal clarificant (deola extract @ 45 g/100 kg juice), to make light coloured jaggery by eliminating impurities in suspension, colloidal and colouring compounds by accumulation. The juice was then boiled and concentrated to make jaggery in desired shape and size. Liquid jaggery It is an intermediate product obtained during concentration of purified sugarcane juice during jaggery making, and is semi liquid syrup like product. The quality of liquid jaggery largely depends upon quality and composition of cane juice, type of clarificants used, and striking temperature at which concentrating juice is collected. For quality liquid jaggery, the juice concentrate is removed from boiling pan, when it reaches striking point temperature of 103-106°C, depending upon the variety and agro-climatic zone.

To avoid crystallization and to make liquid jaggery attractive in colour, citric acid is added @ 0.04% (400 mg/kg of liquid jaggery), whereas to improve shelf life of liquid jaggery without deterioration in quality, potassium metabisulphite @ 0.1% (1 g/ kg of liquid jaggery), or Benzoic acid & 0.5% (5 g/kg of liquid jaggery), is added. Liquid jaggery is then allowed to settle for period of 8-10 days at ambient conditions. Later after filtration, it is properly packaged in sterilized bottles. Chemical composition of typical liquid jaggery could be: water 30-36%, sucrose 40-60%, invert sugar 15-25%, calcium 0.30%, iron 8.5-10 mg/100 mg, phosphorus 05/100 mg, protein 0.10/100 mg, and vitamin B 14/100 mg. Granular or Powder Jaggery The process of making granular jaggery is similar up to concentration.

The concentrating slurry is rubbed with wooden scrapper, for formation of grains. The granular jaggery is then cooled and sieved. Less than 3 mm sized crystals are found to be better for quality granular jaggery. Raising of pH of cane juice with lime, up to 6.0-6.2, and striking point temperature of 120°C was found to yield quality granular jaggery with high sucrose content of 88.6%, low moisture of 1.65%, with good colour, friability and crystallinity. Jaggery in the form of granules (sieved to about 3 mm), sun dried and moisture content reduced to less than 2%, and packed in polyethylene polyester bags or polyethylene bottles, can be stored for longer time (more than two years), even during monsoon period with little changes in quality. Colour of jaggery powder can range from golden yellow to golden brown dark brown like dark chocolate. The colour is often dependent on base ingredient used to make jaggery powder. It is softer than sugar and also amorphous. This is because vitamins proteins and in gradient of cane are not removed.

It is made up of predominantly sucrose mineral salts iron. Hence consumption of jaggery is recommended in case of iron deficiency anaemia. It contains longer chains of sucrose therefore it is digested slowly and energy release is also slow. Hence energy is provided for a longer period of time and it not harmful for the body. Different benefits of jaggery powder are listed as: • Rich in mineral salts Jaggery : definition of Jaggery and synonyms of Jaggery (English) A block of Indian jaggery It has been suggested that Panela be merged into this article or section. ( Discuss ) Proposed since June 2012. Jaggery (also transliterated as jaggeree) is a traditional un refined non- centrifugal whole cane sugar consumed in Asia , Africa , Latin America , and the Caribbean . [1] It is a concentrated product of cane juice / date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color.

[1] It contains up to 50% sucrose , up to 20% invert sugars , moisture content of up to 20%, and the remainder made up of other insoluble matter such as wood ash , proteins and bagasse fibers. [1] It was originally created as an easier way to transport sugar. In Venezuela, it is an essential ingredient for many typical recipes, and in some parts of the country, it is used in place of refined sugar as a more accessible, cheaper and healthier sweetener. When mixed with other ingredients, such as peanuts , condensed milk , coconut , or white sugar , it produces a good number of locally marketed and consumed delicacies. Contents Making jaggery in Burma near Mount Popa Jaggery is made of the products of both sugarcane and the date palm tree . The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The sago palm and coconut palm are also now tapped for producing jaggery in West Bengal , South India , Bangladesh , Pakistan , and Sri Lanka . In Sri Lanka, syrup extracts from Caryota urens trees are widely used for jaggery production.

This is considered the best quality jaggery available in local market and is given a higher value than jaggery coming from other sources. All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200 °C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in a large shallow round-bottom vessel. Cleaning of pans before making jaggery Uses Jaggery preparation Jaggery preparation Jaggery is used as an ingredient in both sweet and savory dishes across India , Pakistan and Sri Lanka . For example, a pinch of it is sometimes added to sambar , rasam , and other staples in India. Jaggery is also added to lentil soups ( dāl ) to add sweetness to balance the spicy, salty and sour components, particularly in Bengali cuisine , North Karnataka cuisine and Gujarati cuisine . The Indian state of Maharashtra is the largest producer and consumer of jaggery (Guḷ (गुळ) in Marathi ). In Maharashtra, most vegetables curries and dals contain it. This is specially used during Makar Sankranti for making a dessert called tilgul .

In Gujarat , known as Gôḷ (ગોળ), during Makara Sankranti, a similar preparation called Tal na Ladu or Tal Sankli is made. In rural Maharashtra and Karnataka, water and a piece of jaggery is given when someone arrives home from working under a hot sun. Kakvi , a byproduct of the production of jaggery, is also used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health by the traditional Ayurvedic medical system. [2] It is an ingredient of many sweet delicacies such as gur ka chawal ("jaggery rice"), a traditional Rajasthani dish. In Gujarat , laddus are made from wheat flour and jaggery. A well-known Maharashtrian recipe, Puran poli , also uses it as a sweetener apart from sugar. [3] Jaggery is considered an easily available sweet which is shared on any good occasion. In engagement ceremonies, small particles of it are mixed with coriander seeds (ધાણા) .

Hence in many Gujarati communities, engagement is commonly known as Gol-Dhana (ગોળ-ધાણા), literally "jaggery and coriander seeds". In Tamil Nadu , it is used in a dish called chakkarai Pongal (thi pongal). It is prepared during the festival of Pongal, which is held when the harvesting season begins. In Oriya cuisine, cakes or piṭhas contain jaggery. Some marmalades made of mango and Dillenia also contain the ingredient. In Bengali Hindu cuisine, it is commonly used in making sweet dishes, some of which mix jaggery with milk and coconut. Popular sweet dishes like laḍḍu / laṛu or paṭishapta piṭha mix it with coconut shreds. Jaggery is also molded into novel shapes as a type of candy . The same preparation of sweets have been made in its neighboring state of Assam. Some of the popular sweet dishes of Assam such as Til-pitha (made of rice powder, sesame and jaggery), other rice based pitha and payas are made of jaggery.

In some villages of Assam people still drink salty reed tea with a cube of gurd (jaggery) which is popularly called cheleka- chah (licking tea). Traditional Karnataka sweets like Payasa, Obattu (Poli), and Unday use different kinds of jaggery. A pinch is commonly added to sambar and rasam. Karnataka produces both sugar- and palm-based jaggery. Also the combination of crushed jaggery with ghee is excellent and goes well with chapathi . The Muzaffarnagar District in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapalli in the Visakhapatnam District in Andhra Pradesh . The Kolhapur district in western Maharashtra is also famous for its variety of jaggery, which is yellow and much sought after in Maharashtra and Gujarat. Mandya in Karnataka is known for its jaggery production. All over India , jaggery has religious significance to Hindus . Many of the festivals involve the offering of jaggery to deities during worship.

Jaggery is considered auspicious in many parts of India, and is eaten raw before the commencement of good work or any important new venture, or after good news is shared by family and friends.[ citation needed ] In Myanmar , jaggery is harvested from toddy palm syrup. In central Myanmar and around Bagan (Pagan), toddy syrup is collected solely for the purpose of making jaggery. The translucent white syrup is boiled until it becomes golden brown, and then made into bite-sized pieces. It is considered a sweet and is eaten by children and adults alike, usually in the afternoon along with a pot of green tea . It has been referred to locally as Burmese chocolate. Toddy palm jaggery is also sometimes mixed with coconut shreds, jujube puree or sesame , depending on the area. This type of jaggery is also used in Burmese cooking, usually to add color and enrich the food. Other uses Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices . Jaggery may also be used in the creation of alcoholic beverages like palm wine .

Besides being a food, jaggery may also be used to season the inside of tandoor ovens.[ citation needed ] Being used in agricultural and livestock industries for the preparations of MOL ( microorganism local) such as Fermented plant juice ( FPJ), Fermented Fruit juice (FFJ), Extraction of amino acid from fish (FAA) and other MOL used in agriculture especially in organic farming and System of Rice Intensification (SRI) Names of jaggery Burmese jaggery at a market in Mandalay This is the front of the Museum of Brown Sugar, a sugar plantation with historic features in the city of Aquiraz, Ceara, Brazil. Rapadura with Cashew from Museu da Rapadura Claimed to be the world's largest rapadura, on display on a farm southeast of Fortaleza , Ceara , it took 19,800 kilograms of sugar cane to produce this block, which is more than 10 square meters and weighs 1,811 kilograms. In South Asia This section does not cite any references or sources .

Despite the fact that rapadura is a very old foodstuff, predating even the colonization of Brazil, a German company called Rapunzel has registered the name as a German trademark DE 1143537, an event that has greatly angered Brazilians, as they see the name as a generic, all-purpose word, like " lemonade " or " sandwich ".[ citation needed ] Given there is a precedent (when Japanese Asahi Foods registered the name of the Brazilian fruit cupuaçu as a trademark), the Brazilian government is taking measures to prevent what it understands as theft of the Brazilian identity by pirate entrepreneurs (the term has not been used yet by the government, but is commonplace even in the most moderate press, such as Jornal do Brasil ). Such measures would include registering brands that previously had not been considered for registering, such as feijoada , jabuticaba or churrasco . Some Brazilian individuals and companies are also attempting to counter these moves by registering brands from the "offending" countries, such as sake and shoyu (from Japan ) or Sauerkraut (from Germany) to point out the absurdity of accepting generic foods as trademarks.

As of February 2009, Rapunzel has removed the Rapadura name from their unrefined and unbleached, whole cane sugar product sold in health food stores, though their website has not yet been updated to reflect this. See also

Question: Used in cookery in Asia, Africa, Latin America and the Caribbean, what is `Jaggery'?
Answer: Sugar